This menu originated with Chef Chris Diehl, of Cypress (now closed) fame in Charleston. Several years ago, I was fortunate enough to be part of a photo/food workshop where he was the ‘food’ portion of the program. What a treat! This menu, one of the easiest that you will ever do, can be done totally ahead. The hard part is sourcing the pork collar and raw red skinned peanuts. Read on to make it happen! P.S. My family would say that Fried Hot Water Cornbread would be a perfect addition…..they are probably right!
FENNEL RUBBED ROASTED & GRILLED PORK COLLAR
- 1 1/2-2 LB. PORK COLLAR
- 1 TBS. WHITE PEPPERCORNS
- 1 TBS. FENNEL SEED TOASTED LIGHTLY
- 2 TBS. KOSHER SALT
- Tie pork collar to achieve uniformity. Combine peppercorns and toasted fennel seed. Crush with mortar and pestle or in a mini chop food processor. Line a small sheet pan with foil. Coat pork thoroughly with salt mixture. Refrigerate overnight
- Bake in preheated 275 degree oven for 2 1/2 hours. Remove from oven. Allow to cool, then refrigerate
- Preheat grill. Slice cold pork into 3/4" slices. Sear on grill just to reheat....5-6 minutes.
- Place about 1/2 cup peanut 'beans' in center of plate. Make sure you use some of the sauce/juice around the beans. Place pork collar on top. Add spoonful of seared kale and top with pickled okra.
PEANUT BAKED "BEANS"
- 1 LB RED SKINNED PEANUTS
- 12 CUPS WATER
- ½ LB. SMOKED BACON DICED
- 1 1/2 CUPS ONION CHOPPED
- 3-4 TBS. garlic MINCED
- ¼ CUP DIJON MUSTARD
- 1/2 CUP MOLASSES
- 1/4 CUP CHILI SAUCE
- 1 TSP. GROUND CLOVES
- 1/4 TSP. GROUND ALLSPICE
- 1 TSP. BLACK PEPPER
- In a large saucepan or Dutch oven, combine peanuts with water. Cover and bring to a gentle simmer. Cook for approximately 3 hours or until peanuts are soft. It takes a while!
- In a pan that will be large enough to hold cooked peanuts, cook bacon with onion and garlic until bacon is browned. Add cooked peanuts and about half of the remaining cooking liquid. Mixture should be loose. Set more liquid aside for possible use later.
- Combine remaining ingredients and stir into peanut mixture. Transfer to ovenproof casserole/baking dish. Cover with lid or foil and bake at 350 for 1 hour. This can be done early in the day if desired. Uncover and bake another 25-30 minutes.
- 8 CUPS KALE, COARSELY CHOPPED
- 2 TBS. olive oil
- 1 TBS. GARLIC, MINCED
- SALT AND FRESHLY GROUND BLACK PEPPER
- In a wok or large sauté pan, heat olive oil on medium heat. Add greens. Cover to wilt. Then uncover, use tongs to lift and toss. Add a bit of water if necessary. Increase heat to high and cook until liquid is evaporated and greens are wilted. Toss in minced garlic. Season with salt and pepper. Cover and keep warm.
- 1 1/2 LBS OKRA
- 2 CUPS APPLE CIDER VINEGAR
- 1 CUP WATER
- 1/2 CUP SUGAR
- 3 TBS. SALT
- 1 TBS. MUSTARD SEED
- 4 WHOLE ALLSPICE BERRIES
- 1 TBS. CELERY SEED
- 1/2 TSP. CRUSHED RED PEPPER
- 1 BAY LEAF
- 2 CLOVES garlic
- In a large non-reactive saucepan, combine all ingredients EXCEPT okar. Bring to a boil for 1-2 minutes.
- Add the okra and boil for 5 minutes. Stir gently to keep okra submerged. Remove from heat.
- Using tongs, transfer the hot okra to glass jars. They should be vertical in the jar. This is easiest to accomplis if you have the jar on its side. Pack tightly. Add a piece of garlic. Cover with pickling liquid being sure to include the seeds. Screw on top. Cool, then refrigerate. Wait 4-5 days before serving. Keeps about 4-6 weeks.